I’ve been on the planet 58 and change years and only recently has it occurred to me to buy kohlrabi. This strange-looking vegetable is in the same family as cabbage, broccoli, cauliflower, kale, and so on.

You can cook it in all kinds of ways, but it turns out it’s perfectly yummy sliced up raw and lightly dressed. Today, I tossed sliced kohlrabi with some lemon juice, a wee bit of sesame oil, a pinch of salt, a pinch of sugar and a sprinkle of cayenne.

Kohlrabi has a great, crunchy texture and a mild, pleasant flavour. How has this been eluding me all these years? I’ve only bought the bulbs, but apparently if you buy it with the greens attached you can cook those up like you might cook collards. Who knew?